19 October 2011

Usually when I think of chowder the first thing that pops into my mind is Clam Chowder. But this vegetarian version with a plethora of vegetables is both chunky and creamy. Roasted butternut squash, leeks, carrots, parsnip and potatoes all work together to make this soul-satisfying soup that is perfect for these in-between days as we move into fall.

The days are shorter, the nights cooler, there is a nip in the air and the trees are showing their first signs of burnished gold. Although barbecue weather is still here my mind has already flipped over to comfort food, crackling fires and cozy blankets. When sick, or tired, or far from home, everyone seems to yearn for the gastronomic equivalent of a warm sweater, a kiss on the forehead, or a favourite blanket. Comfort foods nourish the soul as well as our bodies and tend to be familiar foods that remind us of simpler times or of a contented childhood. Just like the pending season your senses can be awakened with anything from a comforting caramelized squash soup like this to a large bowl of tantalizing macaroni and cheese. It is not uncommon for my home to be filled with warm, fragrant and earthy aromas of a slow cooked roast or bubbling crock pot. But soup was the order of the day.

With starting a new year long contract this past week I could really use some comfort food to warm my heart and keep me on a path to rejuvenation. It seems that each of the recipes I have been cooking this week require wine as a key ingredient. A little wine for the cook does a body good too...wink...wink.

**Roasted Butternut Squash Chowder**

One 1 1/2-pound butternut squash

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 tablespoon unsalted butter

2 leeks, white parts only, coarsely diced (1 1/2 cups)

1 Spanish onion, diced

2 cloves garlic, finely minced

1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice

4 celery ribs, finely diced

2 carrots, halved lengthwise and cut crosswise 1/2 inch thick

1 parsnip, halved lengthwise and cut crosswise 1/2 inch thick

6 cups low-sodium vegetable broth or chicken broth

1/2 cup dry white wine

1/4 teaspoon dried thyme

1/4 cup chopped flat-leaf parsley

Parmesan Croutons, for serving (recipe below)

1. Preheat the oven to 425°. Cut the stem off the squash and carefully cut the squash in half lengthwise. Scoop out the seeds. Rub the cut sides of the squash with 1 tablespoon of the olive oil. Set the squash on a baking sheet, cut sides up, season generously with salt and pepper and cover with a sheet of parchment paper. Roast the squash for about 40 minutes, or until tender. Let the squash cool to room temperature. Scoop out the flesh and coarsely chop it.

2. Meanwhile, in a large, heavy casserole, melt the butter in the remaining 2 tablespoons of olive oil over moderate heat. When the butter begins to brown, add the leeks and onion and cook, stirring frequently, until the onion is translucent, about 4 minutes. Add minced garlic in the last minute of sauteing. Add the potatoes, celery, carrots, parsnips, chicken stock, wine and thyme and bring to a boil. Reduce the heat, cover partially and simmer until the potatoes are tender, about 20 minutes.

3. Transfer one third of the soup to a blender and add chopped butternut squash and puree until smooth. Stir the puree into the soup and season with salt and pepper. Stir in the parsley and serve with the Parmesan Croutons.

**Parmesan Croutons**

Sixteen 1/2-inch-slices of baguette

1/4 cup olive oil

Salt and freshly pepper

1/4 cup freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 325°. Brush the baguette slices on both sides with the olive oil. Season lightly with salt and generously with pepper. Arrange the slices on a baking sheet and sprinkle evenly with the cheese. Bake for about 10 minutes, until the slices are golden brown and crisp. Serve with soup.

You may recall that I did say that this week here at More Than Burnt Toast it would be Event Week. It just means that I have happily participated in several events around the blogosphere. This time around I am participating in my favourite vegetarian event No Croutons Required from my good friends Jacqueline of Tinned Tomatoes who blogs from Scotland and Lisa of Lisa's Kitchen from Ontario, Canada.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Perfect chilly and rainy day here in Rhode Island, and this soup would be perfect. I always think of chowder as a soup with chunks of whatever (fish, vegetables, chicken, etc.) in it. Love the parmesan crisps, too.

This looks delicious. It's really turned cold in England this week and this looks like a perfect winter warmer!

I like to make parmesan crisps without bread too - just grate parmesan onto a lined baking tray (about a handful per crisp) and pop in the oven for a few minutes, until the cheese melts and bubbles. When it cools, it solidifies. Totally delicious.

I only recently started using squash in more ways. It's really as versatile as a potato, isn't it? But an oh-so-nice change . . . and just in time for this change in weather. Soup/chowder, the only comforting thing as winter approaches.

Beautiful recipe, perfect for this weather we have now in UK. I would love to feature it as Article of The Week on my blog next Friday, if you don't mind (just a link and a thumb):http://www.coffeeandvanilla.com/?page_id=12184

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.